Description

Enjoy a delightful Zucchini Cake that’s both moist and easy to make! The combination of fresh zucchini, creamy frosting, and simple ingredients creates a cake that’s not only delicious but also a great option for entertaining or a cozy family meal.

Ingredients

Scale

2 cups coarsely grated zucchini
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 cup packed light brown sugar
¾ cup avocado oil
2 large eggs
1 tablespoon vanilla extract
½ cup greek yogurt
½ cup maple syrup
½ cup unsweetened, plain almond milk
4 oz. fat-free cream cheese
½ cup greek yogurt
3 tablespoons maple syrup
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and prepare a 9×13-inch baking dish with cooking spray or parchment paper.
Squeeze the grated zucchini in a clean tea towel to remove excess moisture and set aside.
In a large bowl, beat the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth.
In another bowl, mix the flour, baking powder, baking soda, and sea salt. Combine with the wet ingredients and fold in the zucchini until just mixed.
Pour the batter into the prepared dish and spread it out evenly. Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool completely in the pan for at least 3 hours before frosting.
To make frosting, beat the cream cheese until smooth, then add Greek yogurt, maple syrup, and vanilla. Mix until creamy and refrigerate until ready to use.
Frost the cooled cake, slice into bars, and serve.

Notes

Ensure to squeeze out as much moisture from the zucchini to avoid a dense cake.
Letting the cake cool completely is essential before frosting it to prevent melting.
You can store leftovers in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg